All reviews are from people who have redeemed deals with this merchant.
March 22, 2012
March 3, 2012
February 21, 2012
What You'll Get
Sushi affords eaters the delicacy of raw seafood without the hassles of lassoing salmon or training the Loch Ness monster to jump into their mouths. Sample fresh fish with today’s Groupon: for $20, you get $40 worth of sushi, hibachi, and steakhouse fare at Otani Japanese Steak & Seafood. Choose between the Chantilly and Sterling locations.
The culinary wizards at Otani Japanese Steak & Seafood delight nibblers with the tableside pyrotechnics of hibachi cooking and a multifarious menu featuring an array of authentic Japanese fare crafted from fresh produce and fish. Entertain restless stomachs with an acrobatic full-course hibachi dinner, cheering as a personal chef slices, dices, and triple axles an assortment of entrees such as chicken ($15.95) or filet mignon ($20.95) across a sizzling teppan grill while chopping fresh vegetables with the pizzazz of a Las Vegas lumberjack. A deep-fried volcano roll ($8.95) packages unagi (fresh water eel), avocado, cream cheese, and crab into an artfully coiled delicacy, and diners at the Sterling location can pilot Dulles rolls ($10.95) into expectant mouths as the spicy crab and deep-fried red snapper nestled inside tickle tongues with recaps of in-flight movies. Marine munches also join forces with earth-bound eats in entrees such as the Tokyo shrimp and steak ($27.95), which squashes hunger factions with oceanic roundhouse kicks and terrestrial headlocks.
The Fine Print
Promotional value expires Feb 8, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Not valid for the purchase of alcohol. Dine-in only. Not valid toward $1 sushi night. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Otani Japanese Steak & Seafood
Otani Japanese Steak & Seafood falls into a familiar rhythm around mealtimes. Chefs man tabletop hibachi grills and sear platefuls of filet mignon, scallops, or chicken right in front of patrons while entertaining them with witty banter, dexterous displays of culinary skill, and their ability to peel shrimp telepathically. Meanwhile, the sushi chefs avoid open flames entirely as they carefully tuck lobster, spring mix, or wasabi aioli into their signature rolls. The entire staff matches the friendly, energetic service of the chefs, striving to greet every guest by name by their second or even first visit.